Haoma - pronounced ha-o-ma - is named after a divine plant venerated by ancient human societies. The restaurant is located within a charming, old-world colonial wooden house hidden deep away from the busy Sukhumvit main street. At the heart of the restaurant, a large greenhouse wraps around the two-storey structure, giving guests the impression of a grove within a rainforest. Chef DK’s deep respect for nature is delivered through his mission to be waste-free and carbon neutral, serving what they grow from within the urban farm backyard in certified organic soil. He brings the freshest organic Thai ingredients and produce and high-quality sustainable meats to your plate, with impeccable flavours and plate presentations inspired by Chef DK`s Indian roots. Part of the sustainable dining experience is to enjoy a walk through the urban backyard and explore the fresh edible plants grown onsite.

Atmosphere

Atmosphere

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Within Haoma, the modern dining space and the greenery of the environment blend together seamlessly to complement each other. A 32-seat air-conditioned dining room is elegantly spread amongst the green backdrop of the vertical garden and handcrafted wooden decorations, creating a warm and inviting atmosphere. Another 38 seats are set in the backyard where guests can enjoy the ultimate Farm-to-Table dining experience, and observe Chef DK harvesting and tasting the finest herbs from the garden.

Cuisine

Cuisine

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Haoma serves playful Neo-Indian cuisine crafted from organic seasonal home-grown ingredients, and supplemented by fresh produce sourced from farmers, breeders and fishermen in the vicinity of Bangkok through a sustainable food ecosystem approach. A must-try dish is “Stick to the Roots”, where the story of Chef DK and the concept of the restaurant is reflected through its presentation. The restaurant bar offers a fantastic selection of sustainable, organic and bio-dynamic wines sourced from the finest wine producers across the globe, while cocktail lovers will enjoy Haoma's reimaginings of old classics, created in-house based on the kitchen's excess fruits and vegetables.

Mr Deepanker Kkhosla

The Chef & the Brigade

“I am influenced by my roots and the culture I grew up in. From my father’s huge backyard farm, we grew produce and cooked with foods when they are in their freshest forms. Paying homage to my roots, I re-create Neo-Indian cuisine, balancing traditional and modern practice, and applying my experience from working with luxury collection hotels all over India. A significant part of my food and research delves deep into historic Indian cuisine. I believe that sustainability isn't a fad and therefore aim to play our part to reduce the carbon foot print. We strive to create the best flavours from what's available in our surroundings. We grow what we cook, we cook what we love.”

Welcome to 방콕

“Bangkok’s first urban farm restaurant, Haoma creates Neo Indian cuisine in a new form of Indian identity, based largely upon reinvented pre-colonial cultures, indigenous beliefs and ritual practices. Located in the heart of Sukhumvit, the restaurant brings together innovative gastronomy and sustainable practices that incorporates ethical produce sourcing, cuisine crafting, visual design, engineering and horticulture.”

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